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Updated: Jun 7, 2025

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发酵的棕核蛋糕改善了牛肉牛的体微生物群和代谢

Wenbo Jiang1,2,3, Yan Zhang1,2, Haijian Cheng1,2

  • 1Key Laboratory of Livestock and Poultry Multi-Omics of MARA, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, China.

Animals : an open access journal from MDPI
|November 9, 2024
PubMed
概括

在肉牛的饮食中补充发酵棕核蛋糕,增加了有益的反肠细菌,提高了料的利用率. 这种微生物转变改善了碳水化合物和脂质代谢,为牛的营养提供了一种新的方法.

关键词:
牛肉牛 牛肉牛 牛肉牛发酵的棕果核蛋糕 发酵的棕果核蛋糕增长表现成绩增长的表现.代谢产物的代谢产物微生物是一种微生物.

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